Savory Oatmeal (with Orange Chili Pork)

Course: Breakfast, Dinner

Cuisine: Fusion

Prep Time: 35

Cook Time: 15

Total Time: 50

Servings: servings

Calories: 625kcal

Author: Dini Kodippili

This savory oatmeal recipe features oats cooked in chicken stock, lemongrass & coconut milk, and pork cooked to a crisp, golden brown and then coated with a sweet & spicy orange chili sauce, and topped with a fried egg. A quick-prep, easy meal for ANY time of the day!

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Ingredients

Lemongrass Oatmeal

1 cup Quaker old-fashioned oats
1 cup good-quality seasoned chicken stock
2 pcs lemongrass (white part) 2 tbsp of lemongrass paste
1/2 cup coconut milk
½ tbsp chilli flakes/crushed red pepper optional

Pork Marinade

200 g pork (I prefer using pork shoulder or pork belly) cut into small chunks
¼ tsp cayenne pepper ½ tsp if you like it spicy. Leave it out, if you don't like it spicy.
3 tbsp soy sauce
2 tsp cornstarch / cornflour

Orange Chili Sauce

½ tsp cornflour
⅓ cup orange juice
1 -2 tsp chilli flakes/crushed red pepper (adjust to you liking)

To serve (optional)

Fried egg
Honey
Chopped spring onions

Instructions

Mix all the ingredients for the pork marinade together in a large bowl and let the pork marinate for a few minutes. (You can marinate it in the fridge overnight, or about 30 minutes, or if you’re pressed for time, you can skip it altogether).
200 g pork, ¼ tsp cayenne pepper, 3 tbsp soy sauce
Whisk all the ingredients for the orange chilli sauce until there are no lumps left from the cornflour. Set aside.
½ tsp cornflour, ⅓ cup orange juice, 1 -2 tsp chilli flakes/crushed red pepper
Heat a pan with about 2 tbsp of vegetable oil over medium heat.
Add 2 tsp of cornstarch to the pork and mix it through. Add the pork to the hot pan and cook until the pork has turned golden brown, about 15 minutes. You can turn up the heat a little higher for this.
2 tsp cornstarch / cornflour
While the pork is cooking, combine the stock, lemongrass and coconut milk in a saucepan and bring it to a boil. Stir in the oats and let it simmer over medium to medium-high heat for 5 minutes, uncovered. Stir occasionally. When cooked, divide the oats into two bowls.
1 cup Quaker old-fashioned oats, 1 cup good-quality seasoned chicken stock, 2 pcs lemongrass (white part), 1/2 cup coconut milk, ½ tbsp chilli flakes/crushed red pepper
Optional step - Fry an egg, sunny side up.
Fried egg
When the pork has turned golden brown, remove it from the heat (or just push it to the side in the pan). Add the orange chilli sauce to the pan, and it'll immediately start to thicken. Toss the pork in the sauce to coat. Add a pinch of salt, IF needed. Spoon the pork over the oatmeal in the bowl.
Top with a fried egg, chopped spring onions and a drizzle of honey (optional). Enjoy while still hot!
Honey, Chopped spring onions

Nutrition